Vine leaves stuffed with rice, mint and dill
Rice and onion dolmas flavoured with mint and dill, simmered with lemon and olive oil.
Active time1 h
Cooking45 min
Total1 h 45 minResting : 10 min
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Ingredients
- 15 g dill
- 1 lemon
- 15 g mint
- 100 g onions
- 500 ml water
- 40 vine leaves in brine
- 40 ml olive oil
- 200 g dry short-grain rice
Preparation
Rinse the leaves to remove the brine. Rinse the rice; peel and finely chop the onion. Wash and finely chop the mint and dill. Squeeze the lemon. Mix the uncooked rice, onion, herbs and half the oil.
15 g dill1 lemon15 g mint100 g onions40 vine leaves in brine40 ml olive oil200 g dry short-grain rice- colander
- knife
- mixing bowl
Lay each leaf out with its veins facing upwards. Place a small spoonful of filling near the stalk, fold in the sides, then roll up without making it too tight, as the rice will expand. Pack the rolls snugly into a saucepan, seam-side down.
- saucepan
Pour in the water, lemon juice and remaining oil; place a small heatproof plate on top of the rolls to hold them in place. Cover and simmer gently for 40 to 45 minutes until the rice is tender. Leave to rest off the heat for 10 minutes.
500 ml water- saucepan
- plate
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration